Banana Bread Mug Cake

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Banana Bread Mug Cake

Course: Desserts
Keyword: dairy-free, gluten-free, vegan, vegetarian
Calorie: 200-300, Under 300
Fiber: 5-10g
Servings: 1
Calories: 293kcal


  • 1/2 Banana (medium, ripe, mashed)
  • 2 tbsps Unsweetened Almond Milk
  • 1 1/2 tsps Maple Syrup
  • 1 tbsp Almond Butter
  • 1/2 tsp Vanilla Extract
  • 3 tbsps All Purpose Gluten-Free Flour
  • 1/2 tsp Baking Powder


  • In a tall mug combine the mashed banana, almond milk, maple syrup, almond butter, and vanilla extract. Stir in the flour and baking powder.
  • Microwave the mug cake for 2 minutes and 45 seconds until spongy to the touch and cooked through. Let the mug cake cool slightly then enjoy!


  • Leftovers

    Best enjoyed immediately.
  • More Flavor

    Add salt, cinnamon, and/or nutmeg.
  • Additional Toppings

    Fresh banana slices, butter, coconut butter, and/or honey.
  • No Almond Milk

    Use oat milk instead.
  • Banana

    Half a medium, ripe banana yields approximately three tablespoons of mashed banana.
  • Cooking Time

    Cooking time may vary depending on the microwave.


Serving: 1g | Calories: 293kcal | Carbohydrates: 48g | Protein: 6g | Fat: 9g | Cholesterol: 0mg | Sodium: 267mg | Fiber: 8g | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 260mg | Iron: 1mg

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